Green Salad has been included in all my books because we serve it with every lunch and dinner, varying the dressing to suit the menu. For this one, use delicious Irish grainy mustard, for example, the Lake Shore mustard flavoured with honey made by
Makes ¾ pint approx.
Wash and dry very carefully the lettuces, salad leaves and flowers. Tear into bite-sized pieces and put into a deep salad bowl. Cover with cling-film and refrigerate, if not to be served immediately.
Meanwhile, make the Dressing. Mix all the ingredients together, whisking well before use. Just before serving, toss the leaves with
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